Five-Spice Spareribs With Sweet Orange BBQ/Dipping Sauce (Asia

Being from Texas, I'm not usually too fond of rib recipes that involve cooking them in the oven, but I love this recipe. It's an Emeril Lagasse recipe--enough said.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• For the ribs

• 3 1⁄2 lbs  pork baby back ribs (2 racks)
• 1  tablespoon salt
• 1  tablespoon black pepper
• 1⁄4 cup five-spice powder
• 2  tablespoons  sesame oil

• For the BBQ or Dipping Sauce

• 2 (14 ounce) bottles ketchup
• 3⁄4 cup  orange juice
• 1  tablespoon molasses
• 1  tablespoon mustard (Creole or whole grain)
• 1  tablespoon garlic (minced)
• 1⁄2 cup yellow onion (chopped)
• 1⁄4 cup light brown sugar (packed)
• 1  teaspoon  hot sauce (Texas Pete)
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne powder
• 1  tablespoon fresh ginger (grated)
• 1⁄4 teaspoon black pepper

Directions

1. For the ribs: Season both sides generously with salt, pepper, and five-spice powder.
2. Wrap each rack with plastic wrap, then wrap tightly with aluminum foil. Refrigerate overnight.
3. Pre-heat oven to 375°F Bring ribs to room temperature.
4. Bake in the plastic and foil on a baking sheet for 1 1/2 hours. Carefully open package and test for doneness (bone should pull away from meat). Cook a little longer if necessary.
5. Remove from oven and let cool slightly. Brush ribs with BBQ sauce. Slice into 2-rib sections. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.
6. For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth. Will keep in refrigerator for 2-3 weeks.